Need a fun, last-minute dessert that dazzles? These mini apple pies have a fun single-serve presentation, but are simply baked up in muffin tins! Arrange the mini apple pies on a decorative platter for guests to grab their own at Christmas festivities, or plate them with a dollop of whip for intimate Thanksgiving dinners.
Special Diet Notes & Options: Easy Mini Apple Pies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based and vegetarian. Just be sure to pick a pie crust that meets your dietary needs, Wholly Wholesome fits the bill for the mentioned special diets (by ingredients), and if using dairy-free margarine, choose a soy-free selection.
For gluten-free and dairy-free mini apple pies, use brown rice flour, certified gluten-free oat flour, or your favorite gluten-free flour blend in place of the flour in the apples and topping. For the pie crust, Wholly Wholesome also makes gluten-free and dairy-free refrigerated pie shells.
This recipe is adapted from www.McCormick.com. They shared both the original recipe and the photo with us for the holidays!
- 1 package (14.1 ounces) refrigerated dairy-free pie crusts (2 crusts)
- 3 Granny Smith apples, peeled, cored and coarsely chopped
- ¼ cup firmly packed brown sugar
- 2 teaspoons all-purpose or whole wheat pastry flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup firmly packed brown sugar
- ¼ cup all-purpose or whole wheat pastry flour
- 2 tablespoons cut up cold dairy-free margarine or coconut oil
- 1 teaspoon ground cinnamon
- ¼ cup chopped walnuts
- 1 cup coconut cream*
- ¼ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- Preheat oven to 425°F.
- For the Mini Apple Pies, unroll crusts on lightly floured surface. Using 3½-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray.
- Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
- For the Topping, mix brown sugar, flour, margarine or oil and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
- Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.
- For the Vanilla Whipped Cream, beat coconut cream, confectioners' sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.
- Serve pies with vanilla whip for garnish.
12 Comments
What brand of coconut milk/cream do you recommend?
I find that So Delicious Culinary works the best, but I have been told that it may be out of stock in many stores. Thai Kitchen and Native Forest are very popular brands. But make sure to chill and then use only the very thick, almost solid coconut cream.
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These are so cute! They’d be perfect for making sure I don’t eat an entire pie all by myself, which tends to happen a lot of the time… but then I would be in danger of eating the entire tray, haha!
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Do you have a recipe for homemade pie crust because the one from wholly wholesome says it is processed where milk is in the facility I don’t want my son to get sick I’m not sure if I should use it or not.
My favorite easy crust is here (it’s press in, but may work in this) – http://www.godairyfree.org/ask-alisa/ask-alisa-do-you-have-a-good-pumpkin-pie-recipe-that-is-milk-free-and-soy-free
Thanks so much for this delish recipe. It has been a long time since we had recipe’s from Go Dairy Free. Love all your recipes. Keep cooking and enjoy!! Love Sarah-Jane.